3 Ways to Caramelize Onions

If you just need a few onions for a quick burger topping, it’s no big deal and you can probably do it in 25 to 30 minutes. If you’re caramelizing onions in a larger batch, it takes time. At least if you want onions with a deep rich flavor and just the perfect, tender bite.

Seriously gorgeous (in my eyes, at least!)

When I make caramelized onions, even if the recipe calls for a small amount, I like to make a large batch, divide, and toss any extra in my freezer for a rainy day.

So the links on this page point to recipes with different methods of caramelizing onions. Some of these methods are a part of a larger recipe. For instance Perfectly Caramelized Onions using the Stove-top Method is part of a Caramelized Onion Galette recipe; the Oven Baked Method is a part of a Cook’s Illustrated French Onion Soup recipe.

All three methods have good points and draw backs, but all three methods give some really great guidance that keeps you from being tied to the stove.

Caramelized Onions Three Ways:

A few of my favorite recipes made from caramelized onions – and believe me, they make the whole caramelization thing worth it!:

Classic French Onion Soup

Guinness & Onion Soup

I’d be remiss if I didn’t tell you one way to save yourself a ton of time and get perfectly sliced onions. Use a kitchen slicer – and once you have one, you’ll likely find a million uses for one. Mine ran around $30.00 and I literally sliced my onions in minutes.

A food processor, a mandoline or by hand all work, too, although all have their drawbacks and its a bit more difficult to get that perfect cut.

A food processor works, too, but this is so fast! 4 pounds sliced in minutes.

Of course I’ll keep you updated on any other caramelized onion methods I find – how about you? What’s your favorite way to make Caramelized Onions and why, and do you have any bit of kitchen wisdom?

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You know I’ll be bringing this to our Throwback Thursday #31 Link Party, hosted by Quinn of Dad What’s for Dinner, Meaghan of 4 Sons are Us, Alli of Tornadough, Carlee from Cooking with Carlee and Moi! That’s right – me!

Click over to our Throwback Thursday post for links to their blogs and social media, rules and more info or just click on the blue leapfrog, below, to view all the Throwback Thursday Posts or enter your own!

Omg this post couldn’t have come at a better time!!! I’m planning to make a tagine that calls for a bunch of caramelized onions, but have been putting it off because of the fuss. The slow cooker idea is genius!

All kinds of recipes like sticky toffee pudding will often call for a bit of baking soda. Since dates are dried and you generally want them soft and gooey for recipes, the baking soda helps. At least that’s my understanding. 🙂

The only tip I can think of is adding bit of baking soda to help then onions caramelize faster. I read that on a blog a while back but I cannot remember who’s but it worked wonderfully. Never thought of using a slow cooker though…NICE!